Lemon-Cornmeal Hotcakes

Ingredients

1

cup all-purpose flour

1

cup cornmeal

2

teaspoons baking powder

1/2 teaspoon salt

1

cup buttermilk

1/2 cup lemon curd

6

tablespoons butter or margarine, melted

1

egg, beaten

Steps

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1

Heat griddle or skillet over medium heat or to 375°F. In large bowl, mix flour, cornmeal, baking powder and salt. Stir in buttermilk, lemon curd, 1/4 cup of the butter and the egg, mixing just until blended.

2

Brush griddle with 1 tablespoon butter. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until bubbles form on top and edges are dry. Turn and cook other sides until golden brown. Brush griddle with remaining 1 tablespoon butter as needed for additional batches.